Ingredients: |
Ingredients: Makes 9 buns
4 bacon slices, cut into 1/2-inch pieces
1/2 cup chopped onion
1/4 cup cider vinegar
2 tablespoons brown sugar
1 small potato, peeled and grated
1 pound ground beef
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup beef broth
1 cup sauerkraut, rinsed and drained
1 1/2 teaspoons caraway seed, divided
1 package (13 3/4 oz.) hot roll mix
2 tablespoons salad oil
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Directions: |
Directions:In large skillet over medium heat, cook bacon until crisp. Crumble and drain on paper towels. Remove all but 1 tablespoon drippings from skillet. Add onion and saute until browned, about 10 minutes. Add vinegar and brown sugar, stirring until sugar has dissolved. Add grated potato, ground beef, salt and pepper. Cook until beef is browned, stirring to break into small pieces. Add beef broth, sauerkraut, 1/2 teaspoon caraway seed and reserved bacon. Cook, stirring occasionally, until all liquid has evaporated. Using a slotted spoon, transfer mixture to large bowl. Cool to room temperature.
Generously grease a 9-inch square baking dish. Prepare hot roll mix according to package directions, adding 1 teaspoon caraway seed. After the first rising, roll dough out on lightly floured surface to a 12-inch square. Preheat oven to 400ºF. With sharp knife cut dough into nine 4-inch squares. Spoon 1/3 cup beef mixture in the center of each square. Bring opposite corners together, pinching sides and top to seal. As each square of dough is filled, brush sides and top with oil. Place seam-side down in baking dish. Let rise until buns are just above edge of dish, about 45 minutes. Bake on lowest oven rack 30-35 minutes or until tops are golden brown. Remove to wire rack. Serve warm or at room temperature. |
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